Friday, October 16, 2009

Vietnamese-Style Tofu Heroes

The Chef: Elizabeth

The Menu: An interesting mixture of recipes inspired by The Conscious Cook! Today's recipes are "inspired by" as opposed to "made from" the book, since—in our typical Friday style—we were running slightly low on ingredients. So, we have the lovely Roasted Fingerling Potatoes, and the Vietnamese-style Tofu Heroes with Asian Slaw, and, finally, a big kale salad. Since we went with whole-wheat bread instead of the requisite baguettes, Elizabeth decided to serve our sammies open-faced, and with chopped basil instead of cilantro, which she pretty much can't stand.

The Goods: First, a big congrats to Debbie! Hers is the winning answer from yesterday's comments. Debbie, send us an email with your full name and mailing address, and we'll send your copy of The Conscious Cook right out. It's with great sadness that we come to the end of this week. It will definitely be difficult to go back to our steady diet of whatever's-in-the-fridge casserole and a-salad-is-like-a-meal-right? salad after totally feasting on the amazing recipes from our Book of the Year Veggie Award winner! So, for the last copy that we'll be giving away, tell us in the comments: Which recipe from this week are you dying to try?!

43 comments:

The med wraps I would definitely have to try. But the first meal would be the Spring roles & Bread. Basil I don't really like but I am interested in making foods in different ways to see if I can find a way that I would like it. And that way sounds really good. Spring roles can be made in so many ways I love to try new ones. And I am still learning to work w. tofu. So any chance I get to try a new glaze I do. But everything sounds super yummy! :)

Definitely the quinoa maki! I used to be a real mushroom hater, and then I implemented my Mushroom Appreciation Project, and gradually came to genuinely enjoy mushrooms! Now I am working on Seaweed Appreciation Project, and to my surprise those Quinoa Maki rolls really caught my eye! S.A.P. must be working!

OMGosh I cannot wait to try the Potato-Leek Soup! I thought a recipe I had from Seattle was great but this sounds even better! My elderly mother often complains about the vegetarian dinners I make us not being hearty enough, and the side is perfect for that! Wholesome and satisfying, seasonal, AND the produce is at the farmer's market. Brilliant!